Oven-baked chips are not only healthier than those that are fried, their flavour is fresher and more concentrated, too. Here, thin slices of beetroot and potato are baked in a hot oven to make dippers for a spicy Asian peanut dip.
2 medium potatoes, about 300g in total, scrubbed
3 medium beetroot, about 350g in total, scrubbed
2 tablespoons canola oil
SPICY PEANUT DIP
2 teaspoons canola oil
1 large shallot, finely chopped
1 garlic clove, crushed
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
50g crunchy peanut butter
1 teaspoon reduced-salt soy sauce
1 tablespoon clear honey
1 tablespoon freshly squeezed lemon juice
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
To make the dip, heat the oil in a small pan over medium heat, and fry the shallot and garlic for 3–4 minutes.
Stir in the cumin and coriander and cook for a few more seconds, then add the peanut butter, soy sauce, honey and 4 tablespoons water. Stir over low heat until the ingredients are combined. Remove from the heat and mix in the lemon juice. Spoon into a small bowl, cover and set aside.
Preheat the oven to 220°C. Cut the potatoes and beetroot into very thin (2 mm) slices, using the fine slicing blade in a food processor, or slice as thinly as possible with a sharp knife.
Place the potato and beetroot slices in 2 separate bowls and add 1 tablespoon canola oil to each bowl. Toss the vegetable slices until they are coated lightly with oil, then spread them out in a single layer on 3 large nonstick baking trays. Bake for 35 minutes, turning the vegetables frequently and swapping round the position of the baking trays each time you turn the vegetables, until the potatoes are crisp and golden and the beetroot is firm but slightly moist. Keep a close eye on the vegetable chips to make sure they do not burn. Transfer to a wire rack to cool.
To serve, place the bowl of peanut dip on a large serving platter and pile the cooled vegetable chips around it.
Beetroot, which was originally grown for its spinach-like leaves rather than the now more familiar dark red, swollen root, is related to the sugar beet. It has a sugar content similar to an apple. Beetroot is a good source of folate, a B vitamin essential for healthy blood.